JP3353503B2 - Food adhesive - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to meat, seafood, vegetables,
Foods such as fruits are used as materials (raw materials), and adhesive foods are manufactured by bonding these, such as molded seafood, molded meat,
The present invention relates to a food adhesive for producing molded foods such as molded vegetables and molded fruits.

[0002]

2. Description of the Related Art Conventionally, for example, when a molded steak is produced by bonding livestock meat, protein materials such as soybean protein and egg white, gums such as carrageenan and xanthan gum, and thickening polysaccharides such as agar and pectin are used as sizing agents. Has been used. However, this has the following problems, and no high-performance and versatile adhesive has been found for all food materials.

[0003] The first problem is that the adhesive force is weak unless the adhesive is used in a large amount because the adhesive force is weak. The second problem is that the adhesive hardly adheres uniformly to the surface (adhesive surface) of the object to be adhered, so that uneven adhesion occurs. The third problem is that the above-mentioned adhesives currently used have a characteristic taste and odor of a greater or lesser degree. It reduces the flavor. In particular, as described above, since the adhesive used at present does not have an adhesive force unless the amount used is increased to some extent, the problem of taste and flavor is important.

[0004]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, an object of the present invention is to improve the taste and odor when bonding food materials and to form a uniform film on the surface of the adherend in a small amount to improve the taste and odor. In other words, it is an object of the present invention to provide a food adhesive having an adhesive force and having no problem in taste and flavor, which has conventionally been a problem.

[0005]

Means for Solving the Problems In order to achieve the above-mentioned object, it is necessary that the desired adhesive has a strong adhesive force, and in terms of taste and flavor, it is thin on a food material to be adhered for use in a small amount. It is necessary that a film is formed and the adhesive surface is uniformly coated with the adhesive.

[0006] The present inventors have conducted intensive studies by using transglutaminase capable of forming a protein crosslink to obtain a strong adhesive force and focusing on finely divided silicon dioxide for the purpose of improving the fluidity of powder. As a result, we have devised a technology that enables thin-layer adhesion coating, and as a result, it has adhesiveness to most food materials, and has excellent flavor and flavor, and the bonded food after bonding can be boiled, baked, fried, steamed The present inventors have found an adhesive for food that does not peel off the adhesive surface even when general heating cooking is performed, and have completed the present invention. By the way,
Food glues containing transglutaminase and a protein as active ingredients are already known (for example, EP-A-0572987), but no examples have been known in which micronized silicon dioxide is used in combination therewith.

That is, the present invention firstly relates to a food adhesive characterized by containing transglutaminase, protein powder and finely divided silicon dioxide as active ingredients.

Hereinafter, the present invention will be described in detail.

The food material (raw material) to be subjected to the bonding process using the food adhesive of the present invention includes livestock meat, fish meat, shellfish,
Examples include all animal and plant food materials such as eggs, vegetables, and fruits. For example, livestock meat includes beef, pork, chicken, fish, sheep, goat, poultry, and the like, and the type and site are not particularly limited. Also, two or more of these may be used in combination. Speaking of seafood, not only fish such as teleost fish and cartilage fish, but also crustaceans, mollusks, shellfish, and fish eggs can be mentioned. For example, walleye cod, saury, mackerel, sardine, bonito, salmon, harmo, bream,
Teleost fish such as turtlefish, shrimp, hoki, shiroguchi, Itoyori, Pacific whiting, cartilage fish such as shark, sei, crustaceans such as shrimp, crab, lobster,
They are mollusks such as squid, octopus and shellfish such as scallop and abalone, and are not particularly limited to fish species. Also,
It is the same as the case of animal meat that two or more kinds may be used in combination without being limited.

First, the atomized silicon dioxide, which is one of the active ingredients of the food adhesive of the present invention and has not been used in the technical field to which the present invention belongs, will be described first.

The finely divided silicon dioxide used in the present invention refers to a powder having an effect of improving the fluidity of powder and having a grain size of sand when eating an adhesive food produced using the food adhesive of the present invention. This refers to silicon dioxide having a particle size that does not cause a foreign object feeling such as a feeling.

As such silicon dioxide, for example,
A fine powder of anhydrous silicic acid sold by Fuji Sirihia Chemical Co., Ltd. under the trade name "Silopage" can be mentioned. The use of this fine silicon dioxide powder has been approved by the US Food and Drug Administration (FDA) to prevent caking. This fine powder of silicic acid is composed of Si
O ₂ and contained 99% or more, a particle size in the micron size, generally refers to one of 2 to 5 microns. The mixing ratio of the finely divided silicon dioxide to the total amount of the food adhesive is 0.1 to
4%, preferably 1-3%. If the content is less than 0.1%, the effect of addition is not observed, while if it is more than 4%, the effect is constant and there is no point in increasing the mixing ratio further.

Next, a protein powder as another active ingredient will be described. This protein powder is used for the purpose of exhibiting a strong adhesive action with a small amount in the interaction with transglutaminase.

As such a protein powder, milk protein is preferable. The milk protein may be any protein prepared from milk, such as milk powder, casein, sodium caseinate and calcium caseinate. The mixing ratio of the protein powder to the total amount of the food adhesive is 30 to 90%,
The degree is the most preferable condition in terms of both the adhesive strength and the amount of adhesion. When the compounding ratio is 30% or less, the effect of addition is not seen, while when it is 90% or more, thin layer adhesion becomes difficult,
It is not preferable because it becomes a sticky state.

Finally, the remaining active ingredient, transglutaminase, will be described.

As is well known, transglutaminase includes calcium-independent and calcium-dependent ones. Examples of the former include those derived from microorganisms (for example, see JP-A-1-27471). Examples of the latter include those derived from guinea pig liver (see Japanese Patent Publication No. 1-50382) and those derived from fish (for example, Nobuo Seki et al., "Journal of the Japanese Society of Fisheries Science", Vol. 56, No. 1, page 125 (199).
0)). In addition, those produced by genetic recombination (JP-A-1-300889,
5-199883, 6-225775, etc.)
Can be mentioned. For the food adhesive of the present invention, any transglutaminase can be used,
There is no restriction on the origin and the manufacturing method. However, from the viewpoints of functionality and economy, a calcium-independent one is preferred. For example, the above-mentioned microorganism-derived transglutaminase (the above-mentioned Japanese Patent Application Laid-Open No. 1-27471) satisfies all the conditions, and can be said to be optimal at present.

The mixing ratio of transglutaminase in the food adhesive of the present invention is as follows.
The amount may be 1 to 500 units, preferably 20 to 100 units per unit. If the amount is less than 1 unit, the adhesive strength is not much different from that of the control without transglutaminase, while if the amount is more than 500 units, the adhesive speed is too high and the workability is deteriorated. What is necessary is just to apply | coat this food adhesive so that it may become even with respect to an adherend, such as meat.

Assuming that the adhesion rate of the food adhesive of the present invention to the adherend is about 0.7 g / 100 cm ^{2, the} amount of transglutaminase per unit area (100 cm ² ) of the adhered surface of the adherend can be improved. It is believed that the amount will be on the order of 0.7 to 350 units. Of course, the amount of transglutaminase per adherend is only a rough guide and is not limited to this.

Incidentally, the activity unit of transglutaminase referred to in the present invention is measured and defined as follows. That is, benzyloxycarbonyl-
A reaction was performed using L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid was allowed to form an iron complex in the presence of trichloroacetic acid. Thereafter, the absorbance at 525 nm was measured, and the amount of hydroxamic acid was determined from a calibration curve.
The activity is calculated (see the above-mentioned JP-A-1-27471).

In the food adhesive of the present invention, in addition to the above-mentioned finely divided silicon dioxide, protein powder and transglutaminase as active ingredients having an adhesive action, the adhesive action of these ingredients is not impaired. In, lactose,
Additives such as sodium polyphosphate, salt, pepper, seasonings such as sodium glutamate, sugar, protein hydrolyzate, emulsifiers such as lecithin, monoglyceride, etc. Needless to say.

There are no particular difficulties in preparing the food adhesive of the present invention by taking appropriate amounts of each of these components, and it is possible to simply mix the powder.

The food adhesive thus prepared is
Needless to say, it can be used immediately for bonding food materials, and it can be put on the market as a food adhesive.

The second aspect of the present invention is characterized in that a food material is adhered using the above-mentioned food adhesive containing transglutaminase, protein powder and finely divided silicon dioxide as active ingredients. The present invention relates to a method for producing an adhesive food.

Hereinafter, this manufacturing method will be described in detail by way of example.

First, a predetermined amount of each of the transglutaminase powder, the protein powder, the finely divided silicon dioxide, and the additives to be blended is weighed and mixed using a conical screw mixer or a kneader.

The mixed powder is placed on a tray, for example, by 5 mm.
Spread to the desired thickness. The adhered food material is lightly placed on the powder in this state. Next, the opposite side of the food material is treated in a similar manner. Several pieces obtained in this way,
The powdery food material of the food adhesive is applied, for example, by filling a casing tube or by laminating a mold box.

This adhesive molded article is treated and adhered under a predetermined temperature condition for a predetermined time according to the purpose, and is adhered.

As is well known, transglutaminase is an enzyme that catalyzes an acyl transfer reaction of the γ-carboxamide group of a glutamine residue in a peptide chain. This transglutaminase, when the ε-amino group of a lysine residue in a protein acts as an acyl receptor, ε-
A (γ-Glu) -Lys crosslink is formed. Also,
When water functions as an acyl acceptor, it is an enzyme that promotes a reaction in which a glutamine residue is deamidated into a glutamic acid residue.

In the present invention, since the above-mentioned enzyme action of transglutaminase is utilized, the above-mentioned predetermined temperature and predetermined time are determined in consideration of the (optimum) action conditions of transglutaminase. That is, the conditions of the enzymatic reaction of transglutaminase for adhesion of the food material of the present invention are such that the temperature is 0 ° C. or higher, but when the temperature is too high, the enzyme is inactivated. is there. However, when processed promptly during manufacture, 20 to 4
The treatment is preferably performed at 0 ° C., but in the case of processing meat, fish and shellfish, which are fresh food materials, it is preferable to perform the treatment at a temperature of about 0 to 5 ° C. because the freshness of the material can be maintained well. The reaction time varies depending on the reaction temperature, but is usually from 5 minutes to
15 hours.

The treated product (adhesive food) which has been subjected to the adhesive treatment using the food adhesive of the present invention in this manner is, for example, neat or heated, and then, if necessary, to an appropriate size. For example, it can be molded with a kitchen knife and placed in distribution. In addition, this fish can be eaten raw as raw fish, grilled, boiled, fried or the like. If the meat is meat, it can be eaten as a steak or fried food.

[0031]

The present invention will be described in more detail with reference to the following examples. The technical scope of the present invention is, of course, not limited thereby.

Example 1 (Adhesive) Five types of food adhesives were used as recipes (a) shown in Table 1 below.
To (e) to confirm the effect of finely divided silicon dioxide. In addition, transglutaminase is a transglutaminase derived from a microorganism belonging to the actinomycete Streptoverticillium (Streptoverticillium mobaraense IFO 13819) (specific activity 1 unit / mg).
It was used.

[0033]

[Table 1]

Each of these adhesives was put in a tray to a certain thickness or more. A constant cross-sectional area (approx.
m ² ) was placed with sliced pork loin. The weight (g) of the adhesive adhered at this time was measured, and the unit area (100 c
m ²⁾ was adhered ratio in terms of per (g / 100c
m ² ). At the same time, uniform adhesion on the meat surface was observed.

As a result, the adhesion ratio is determined by the adhesive recipe (a).
0.83, (b) 0.72, (c) 0.66, (d)
0.66 and (e) 0.65. This value is preferably low. This is because a smaller amount is uniformly applied. From this result, it was found that the content of the finely divided silicon dioxide was improved up to 2%, but the effect was not changed at higher than 2%. At the same time, the results of observation of uniform adhesion to meat showed that the non-added ones were unevenly adhered to the meat surface, but the added products were smoothly and uniformly attached. At that time, the effect was large up to 2%, but above that, the difference was hardly noticeable.

From the above, it was found that, in this case, the compounding ratio of the atomized silicon dioxide is about 2%, which is appropriate from the viewpoint of the effect and the economical viewpoint.

Example 2 (Adhesion of Meat) Among the adhesive recipes shown in Example 1, recipe (c) in Table 1 was selected, which was the most economical one in which the adhesion amount was improved, and the adhesion was selected. The strength was measured.

That is, a piece of pork crotch (about 2 cm square)
The adhesive was evenly spread on (adhered to) the surface of the sample, and this was filled and ligated in a casing having a folded width of 75 mm, and allowed to stand at room temperature for about 2 hours to carry out an enzymatic reaction with transglutaminase. Stored in the freezer overnight.
It was slice-cut in a half-thaw state to a thickness of 9 mm and a width of 25 mm. Immediately after the slice was completely thawed, a tensile test was performed with a rheometer manufactured by Fudo Kogyo Co., Ltd. As a result 120
g / cm ² .

This product was sliced at the same time into a steak shape having a thickness of 10 to 12 mm, and as a result of a grill test, it was found to be very well adhered, and that the taste and flavor of the meat were completely impaired. But kept the same quality as one piece of meat.

Example 3 (Adhesion of Fish Meat) Approximately 1000 g of soybean fillet (approximately 7 × 3 × 2 cm) was prepared, and an adhesive having the same recipe as used in Example 2 was placed in a tray. The adhesive was evenly applied to the sheets, and the sheets were stacked and pressure-bonded to the retainer without any voids. It was allowed to stand at room temperature for about 2 hours, then frozen and kept overnight.

When this is sliced to a thickness of about 10 to 15 mm after thawing, it is well adhered even in a raw state, and it is grilled and does not come off at all. Had quality. The taste and flavor were not impaired at all. A fried fish product was obtained by putting a batter on this sliced product and frying it at 170 to 180 ° C. This also had the same quality as a single fried piece.

This adhesive had the same effect on fish meat such as cod, salmon and flounder.

Example 4 (Adhesion of shell meat) About 500 g of raw scallop scallop was prepared, an adhesive having the same recipe as in the previous example was placed in a tray, and this was uniformly spread on each scallop. The pieces were packed and ligated in a fibrous casing having a folded diameter of 120 mm, left at room temperature for about 2 hours, and then kept in a freezer at -40 ° C overnight.

After this is half-thawed, it is about 1.0 to 1.3 m
When sliced into m, it adheres well even in the raw state,
Furthermore, when grilled, it had a quality of one scallop steak without peeling off at all and without impairing its taste and flavor.

[0045]

According to the present invention, livestock meat, fish meat, shellfish, fish,
When bonding food materials such as eggs and vegetables, it adheres to a thin layer on the bonding surface of the food material, shows a strong adhesive action with a small amount of adhesive, and provides an adhesive food with excellent taste and flavor You.

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Claims (3)

(57) [Claims] 1. An adhesive for foods comprising as active ingredients transglutaminase, protein powder and finely divided silicon dioxide. 2. A method for producing an adhesive food, comprising bonding a food material using the food adhesive according to claim 1. 3. An adhesive food product produced by the method for producing an adhesive food product according to claim 2.